Olive~Me & Co.’s Coconut Shrimp Salad with Spicy Mango & Cilantro Salsa

x Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa

 

 

 

 

 

 

 

 

 

Recipe adapted from http://www.foodrepublic.com/
Prep: 40 mins | Cook: 10 mins | Total time: 50  mins| Serves: 4

Ingredients

  • Shrimp
  • 2 egg whites
  • 2 Tbsp dried bread crumbs
  • 2 Tbsp desiccated coconut
  • 1/4 tsp dried chili flakes
  • Salt and freshly ground black pepper
  • 20 (about 14 ounces) raw jumbo shrimp, peeled, with the tails left on if you like

Dressing

  • 2 Tbsp honey
  • 2 Tbsp Olive~Me & Co Mango Balsamic Vinegar
  • Salt and freshly ground black pepper

Salsa

  • 9 ounces prepared mango chunks or 2 medium mangoes, cut into 1/4-inch cubes
  • 2 red chilies, seeds removed if you want less heat, finely chopped
  • juice of 2 limes
  • leaves from a large handful of cilantro, roughly chopped
  • Salt and freshly ground black pepper

To Serve

  • 7 oz chopped lettuce
  • Salt and freshly ground black pepper

Directions: 

  1. Preheat the oven to 400°F.
  2. Line a baking sheet with baking parchment and set aside.
  3. Lightly beat the egg whites in a wide, shallow bowl to break them up.
  4. Toss the bread crumbs, coconut, chili flakes and a little salt and pepper together in another similar-sized bowl.
  5. Working in batches, toss a few of the shrimp into the egg whites, making sure they are well coated.
  6. Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl.
  7. Then put the prawns into the coconut crumbs, toss them about and using another slotted spoon (or you can just pick them up with your hands), transfer them onto the baking sheet in a single layer.
  8. Repeat until all are coated and then bake in the oven for 8–10 minutes.
  9. Meanwhile, make the dressing. Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside.
  10. To make the salsa, toss the mango, chili, lime juice, cilantro and a little salt and pepper together and set aside also.
  11. Once cooked, the shrimp should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Remove them from the oven and you are ready to serve.
  12. Divide the lettuce among four serving bowls.
  13. Spoon the salsa over, arrange five shrimp on top of each, finish with a drizzle of the dressing and serve.

Olive-Me & Co.’s Rib Steak with Parsley Pesto

image source bbqwar.com

image source bbqwar.com

Recipe adapted from Food & Drink magazine – Winter 2015

Ingredients:

  • Salt and freshly ground pepper
  • 2 rib steaks about 3 inches thick (get them as similarly sized as possible so they cook at the same rate)

Parsley pesto:

  • 1 tsp chopped garlic
  • 1/3 C oregano or cilantro leaves
  • 2 cups Italian parsley leaves
  • 1 tsp chili flakes
  • 1 tsp ground cumin
  • 2 Tbs red wine vinegar (for a sweeter outcome, try our Rosato Wine Vinegar)
  • ½ cup any Olive-Me & Co Extra Virgin Olive Oil (or try our roasted garlic olive oil)
  • 2 Tbs any Olive-Me & Co Extra Virgin Olive Oil

Directions:

  1. Salt and pepper the rib steaks and place in fridge for 2 hours before cooking
  2. Preheat oven to 450 F
  3. Place garlic, oregano or cilantro, parsley, chili flakes and cumin in a food processor. Pulse to combine, but leave a little texture. Stir in red wine vinegar and olive oil. Set aside.
  4. Heat ovenproof skillet over high heat, then add 2 Tbs olive oil. When oil is hot, add steaks and sear 5 minutes per side.
  5. Transfer skillet and steaks to the oven and roast 8 – 10 minutes for medium-rare.  Place on carving board and let sit for 10 minutes before carving.
  6. Cut into ¼ inch slices. Drizzle with pesto.

 

Olive~Me & Co’s Spaghetti with Avocado Sauce

spaghetti with avocado sauce

You won’t believe there isn’t cream in this recipe once you taste it!

Below is the basic outline for the recipe, and below that is a list of ideas to change things up a bit. If you’re adventurous, try coming up with your own fun ideas!

Ingredients:

  • 450g (~15 oz) spaghetti
  • 2 avocados – halved, pitted, peeled
  • 1 garlic clove, smashed
  • 3 green onions, chopped
  • juice of one lemon (or 1/2 a lemon, if you’re not that into lemon!)
  • 1/4 cup Olive~Me & Co. House Blend Extra Virgin Olive Oil
  • 1/2 cup parsley, chopped (and a bit to garnish)
  • kosher salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions
  2. While the pasta is cooking, make your sauce: in a food processor, add avocado, garlic, green onion, lemon juice, parsley, salt & pepper. Pulse the mixture until it starts to blend well.
  3. Once your pasta is cooked, set aside about a 1/2 cup of pasta water. Then drain your pasta.  Add the reserved water into the avocado mixture and blend until smooth.
  4. Pour the sauce onto your pasta and toss to coat.  Garnish with parsley.

IDEAS:

  • try replacing the lemon with lime, and the parsley with cilantro
  • try topping each dish with a fried egg, over easy to over medium
  • add cayenne pepper into your sauce for a kick of heat
  • try sprinkling your servings with nutritional yeast flakes for a nutty/cheesy flavour
  • try different noodles. Shells, bowties, etc.
  • omit the garlic and use our Roasted Garlic Olive Oil instead of our House Blend Olive Oil

 

Olive~Me & Co’s Cilantro Lime Quinoa

cilantro lime

Recipe and photo submitted by Jennifer Brooks

Ingredients:

  • 2 cups water
  • 1 cup quinoa
  • juice of one lime
  • zest of one lime
  • 1 – 2 tablespoons Olive~Me & Co’s Arbequina EVOO (or) Olive~Me & Co’s Persian Lime Olive Oil
  • handful of cilantro, roughly chopped
  • pinch cayenne (or try a little of our Citrus Habanero Olive Oil for an extra kick instead!)
  • pinch salt
  • feta cheese, crumbled (optional)

Instructions:

  1. pour water over quinoa in pot and bring to a boil.  Cover and cook for about 15 minutes (or as per box directions). Fluff with a fork.
  2. add lime juice, oil, lime zest, cilantro, cayenne, salt and mix together.  Add feta and gently mix in.

 

Note: This is also great cold, or as a side dish with fish.  Keeps in the refrigerator for 3 – 4 days.

Olive-Me & Co Chili & Mango Salmon Quesadillas

ChiliMangoSalmonQuesadillas

Adapted from www.halfbakedharvest.com

Ingredients:

Sauce

  • ¼ cup Olive-Me & Co. Chili Balsamic
  • ½ cup Olive-Me & Co. Mango Balsamic
  • ¼ cup soy sauce
  • 1 tablespoon peanut butter
  • ½ cup coconut water or milk
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • ½ teaspoon pepper

Quesadillas

  • 4 tablespoons Olive-Me & Co Thai Chili Olive Oil
  • 1 pound salmon, skin on
  • 2 cups Napa cabbage, chopped
  • 3/4 cup shredded carrots
  • 1 red bell pepper, sliced thin
  • 1/2 cup chopped peanuts
  • 1 cup steamed rice
  • 8 large flour tortillas
  • 8 ounces mozzarella cheese, shredded
  • Fresh cilantro or basil

Spicy Mango

  • 2 mangoes, peeled, pitted, diced
  • 1 red chili, seeded, diced
  • ½ lime, juiced
  • Drizzle of Olive-Me & Co Thai Chili Olive Oil or Olive-Me & Co Spicy Mango Balsamic
  • Pinch of cayenne pepper
  • Pinch of salt
  • Avocado, peeled, pitted, diced

 

Instructions:

  1. Combine sauce ingredients in a medium sauce pot. Simmer 5-10 minutes or until sauce has thickened slightly. Remove from the heat and set aside.
  2. Place the salmon on a plate and rub with 1 tablespoon olive oil. Gently rub 2-3 tablespoons of the balsamic sauce on the salmon.
  3. Heat a medium size skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the red pepper slices, cabbage and carrots. Stir fry for 2 minutes and then drizzle about 2-3 tablespoons of the balsamic sauce over the veggies, toss well and continue to cook until the veggies are tender. Remove the veggies from the pan. Reduce the heat to medium and add another tablespoon of olive oil, now add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Chop the salmon into bites.
  4. To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of olive oil. Place 4 tortillas down on a clean counter, covering each with some sauce and then sprinkle with a bit of cheese. Then evenly distribute the rice, veggies and salmon. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, and then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.
  5. To make the spicy mangoes toss the mangoes and chopped red chili pepper with the lime juice, a drizzle of oil, a pinch of cayenne and salt.
  6. Cut into quesadillas into sections and serve with the spicy mangoes and any remaining sauce. Sprinkle with cilantro and avocados.

Olive~Me & Co’s Black Bean Mango Balsamic Salsa

Olive~Me & Co’s Black Bean Mango Balsamic Salsa

Great on Chicken, Pork, Shrimp, Oysters, White Fish, Tacos, Fajitas, Burritos and Chips!

Ingredients:

  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 mango, peeled and diced
  • 1 cup seeded and chopped tomato
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 clove garlic, minced
  • 1 lemon, juice of
  • 1 tablespoon Olive~Me & Co Mango (or Spicy Mango) Balsamic Vinegar

Directions:

Combine all of the above ingredients and chill in fridge for 1 hour.

Best if served the same day.

Olive~Me & Co.’s Thai Chili Tomato Soup with Avocado Cream

Olive~Me & Co Thai Chili Tomato Avocado Soup

 

Ingredients:

  • 3 lbs tomatoes
  • 2 links of chorizo sausage
  • 2 cups water
  • 1 garlic bulb
  • 2 teaspoon Olive~Me & Co.’s Thai Chili Olive Oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon sugar
  • 1 teaspoon cumin seeds
  • 1 tablespoon white wine vinegar
  • 2 teaspoons chopped cilantro
  • 1 medium sized avocado
  • 2 tablespoons fresh lemon juice

Instructions:

  1. Preheat the oven to 450F.
  2. Slice the tomatoes in half and spread them on a baking sheet.
  3. Take the garlic bulb and slice it in half but leave the skin on it. Put the garlic on the baking sheet and then drizzle one teaspoon Thai Chili Olive Oil and cumin seeds on the tomatoes and garlic.
  4. Roast the tomatoes and the garlic in the oven for 30 minutes.
  5. Remove the garlic from the pod and transfer them along with the tomatoes into a blender. Add the water and blend till completely smooth.
  6. In a stockpot, add the rest of the Thai Chili Olive Oil and heat on a medium flame.
  7. Remove the sausage meat from the casing and scramble the meat in the stockpot. Cook the sausage till it browns, then add the tomato puree, the sugar, turmeric, vinegar and bring the contents to boil.
  8. Immediately reduce the flame and let the soup reduce to a gentle simmer. Cover with a lid and cook for another 15 minutes.
  9. In the meantime, grind the avocado, 1 teaspoon of the cilantro, lemon juice to a smooth creamy paste.
  10. Season with salt and pepper.
  11. Serve the avocado cream as a dollop on top of the tomato soup in individual bowls, or on the side.

Note: As always you can adjust the consistency of the soup by adding more water and controlling the heat by using less Thai Chili Olive Oil and more of a plain olive oil.

Olive~Me Co’s Butternut Squash and Kale Quesadillas

squashkale-420x279

Ingredients:

  • 1/2 whole Butternut Squash, Peeled, Seeded, And Diced.
  • 2 Tablespoons Butter
  • 1 Tablespoon Olive~Me & Co’s Flavoured Or Unflavoured Olive Oil
  • 1/2 teaspoon Kosher Salt
  • Black Pepper To Taste
  • 1/4 teaspoon Chili Powder (more To Taste)
  • 1 bunch Kale, Leaves Torn, Stalks Discarded
  • 8 whole Small (fajita Sized) Flour Tortillas
  • Extra Butter For Frying
  • 2-1/2 cups Monterey Jack Cheese, Grated (more If Needed)
  • Sour Cream For Serving
  • Cilantro, For Serving
  • Salsa, Avocado Slices (optional) For Serving

 

Instructions:

  1. Heat 1 tablespoon butter and olive oil in a large skillet over high heat. Add squash and sprinkle with salt, pepper, and chili powder. Cook for several minutes, turning gently with a spatula, until squash is deep golden brown and tender. Remove to a plate and set aside.
  2. In the same skillet, melt 1 tablespoon of butter over medium-high heat and add in the kale. Toss it around with tongs and cook it for 3 to 4 minutes. Add in the cooked squash and gently toss together. Set aside.
  3. In a separate skillet, melt additional butter and lightly brown both sides of the 8 tortillas. Build the quesadillas one by one by adding a layer of cheese topped with a layer of the squash/kale mixture, topped with a second tortilla.
  4. Brown each quesadilla on both sides, adding more butter to the pan to make sure tortillas are nice and golden .
  5. When the cheese is melted, remove each quesadilla from the skillet and cut it into four wedges. Serve with sour cream, cilantro,  salsa, avocado.

Note: The butternut squash/kale mixture is also great tossed with a little pasta and olive oil, and topped with Parmesan shavings!

Olive~Me & Co Mahi-Mahi with Cilantro Cucumber Sauce

Ingredients:

  • 1/2 medium cucumber
  • 1/4 cup green onions, chopped
  • 1/4 cup cilantro, chopped
  • 2 1/2 tablespoons Olive~Me & Co Thai Chili Olive Oil
  • 1/4 cup red onion, chopped
  • 2 large garlic cloves, chopped
  • 1 jalapeno, to taste
  • 2 tablespoons Olive~Me & Co’s White Jalapeno Lime Balsamic Vinegar
  • juice of 1 lime
  • 4 mahi-mahi fillets, about 8 oz. each
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • salt and pepper

Directions:

  1. Pat fish with cumin, garlic powder, salt, and pepper. Grill about 5-6 minutes on each side.
  2. Combine cucumber, both onions, cilantro, garlic, jalapeno, White Jalapeno Lime balsamic vinegar, lime, Thai Chili Olive Oil, and salt and pepper in a food processor. Blend until chunky.
  3. Place a fillet on a plate and top with sauce.

Olive~Me & Co’s Habanero Salsa

Ingredients:

  • 2 mangos, diced
  • 4  green onions  thinly sliced
  • 2  kiwifruit, sliced
  • 1  papaya, diced
  • 1/4 cup fresh cilantro or basil minced
  • 2  tablespoons lime juice
  • 1  jalapeno pepper, minced
  • 2  tablespoons Olive~Me & Co’s White Honey Ginger Balsamic or 18 Year Old Traditional Balsamic
  • 2  tablespoons Olive~Me & Co’s Extra Virgin Habanero Olive Oil
  • salt to taste

Combine ingredients in a bowl, cover and refrigerate until ready to serve!!! Enjoy!!!